Roasted Vegetable Pasta Salad
This recipe for roasted vegetable pasta salad calls for fresh, colorful, and roasted vegetables and puts a twist on traditional pasta salad.
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Servings :
Calories : 328kcal
Ingredients
Pasta Salad
- 10.5 oz (300 g) pasta of choice
- 1 red onion sliced
- 1 bell pepper yellow or orange, diced
- 1 zucchini sliced
- 2 cups (250 g) cherry tomatoes
- 1 clove garlic minced
- 2 tbsp olive oil
- salt & pepper
- 1 tbsp fresh basil chopped
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup or sugar, honey
- ½ tbsp dried herbs
- salt & pepper
Instructions
- Preheat oven to 390°F (200°C).
- Finely slice onion, dice bell pepper, and cut zucchini into slices. Place the vegetables together with the minced garlic, 2 tbsp olive oil, a pinch of salt and pepper on a baking sheet. Toss well to combine.
- Bake for 25 minutes, turning twice.
- In the meantime, cook pasta according to the packet instructions in boiling salt water until al dente. Drain over a sieve and don't forget to set 2 tbsp of pasta water aside.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
- In a large bowl, toss warm pasta, roasted vegetables, and dressing. Let it sit until cold. → Tossing the ingredients with the dressing while still warm lets them soak up the dressing better, thus resulting in a more flavorful salad.
- Season to taste with salt, pepper, and fresh basil leaves. → I love to mix the salad with a little of the set-aside pasta water to prevent it from getting too dry.
Notes
- Vegetables: Can be varied to your taste. You should use a total of about 1.7 lb (750g) vegetables.
Cheese: Tasted delicious with shaved parmesan cheese or crumbled feta on top for extra protein. - Topping: Drizzle the salad with balsamic cream or top it with toasted pine nuts for a change.
- Make-Ahead: This salad can be made up to a day in advance and stored in the fridge until needed. Hint: I like to take it out of the fridge about 30 minutes before serving!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 328kcal | Carbohydrates: 65g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 539mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 63mg | Calcium: 41mg | Iron: 2mg